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A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and...

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Autores principales: Kebede, Biniam, Lee, Pui Yee, Leong, Sze Ying, Kethireddy, Vidya, Ma, Qianli, Aganovic, Kemal, Eyres, Graham T., Hamid, Nazimah, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210776/
https://www.ncbi.nlm.nih.gov/pubmed/30336618
http://dx.doi.org/10.3390/foods7100169
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author Kebede, Biniam
Lee, Pui Yee
Leong, Sze Ying
Kethireddy, Vidya
Ma, Qianli
Aganovic, Kemal
Eyres, Graham T.
Hamid, Nazimah
Oey, Indrawati
author_facet Kebede, Biniam
Lee, Pui Yee
Leong, Sze Ying
Kethireddy, Vidya
Ma, Qianli
Aganovic, Kemal
Eyres, Graham T.
Hamid, Nazimah
Oey, Indrawati
author_sort Kebede, Biniam
collection PubMed
description High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.
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spelling pubmed-62107762018-11-05 A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization Kebede, Biniam Lee, Pui Yee Leong, Sze Ying Kethireddy, Vidya Ma, Qianli Aganovic, Kemal Eyres, Graham T. Hamid, Nazimah Oey, Indrawati Foods Article High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes. MDPI 2018-10-17 /pmc/articles/PMC6210776/ /pubmed/30336618 http://dx.doi.org/10.3390/foods7100169 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kebede, Biniam
Lee, Pui Yee
Leong, Sze Ying
Kethireddy, Vidya
Ma, Qianli
Aganovic, Kemal
Eyres, Graham T.
Hamid, Nazimah
Oey, Indrawati
A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
title A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
title_full A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
title_fullStr A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
title_full_unstemmed A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
title_short A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
title_sort chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210776/
https://www.ncbi.nlm.nih.gov/pubmed/30336618
http://dx.doi.org/10.3390/foods7100169
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